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Ales

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The American Wheat yeast is a strong fermenting, true top cropping yeast, producing a dry, slightly tart, crisp beer. For brewers desiring a low ester profile in styles with wheat included, the strain proves ideal and at lower temperatures creates a more neutral, malt based flavor and aroma in the finished beer.
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Creating a rich mineral profile, the 1028 strain produces a beer with a bold, crisp finish and some fruitiness. Often used for higher gravity ales, the 1028 yeast produces a high level of attenuation during fermentation.
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Characteristically clean and crisp, the overall profile of the American ale yeast produces low fruitiness and mild ester production.
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Versatile enough for a wide variety of styles, the 1084 strain ferments extremely well in dark worts, exhibiting a high level of attenuation and proves a good choice for most high gravity beers.
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Allowing malt and hop character to dominate the profile, the British Ale strain ferments dry and crisp, producing well-balanced beers with a clean and neutral finish and just a hint of fruit.
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Less tart and dry than Wyeast 1098 British Ale, the 1099 strain produces a mildly malty and slightly fruity fermentation profile.
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A top cropping yeast strain with unique fermentation and flavor characteristics, the Ringwood strain creates distinct fruit esters with a malty, complex profile. Due to the yeasts high flocculation rate, the beer will clear well without filtration. Once fermentation completes, a thorough diacetyl rest is recommended, allowing the yeast to reabsorb the fermentation compound.
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Widely used and alcohol tolerant, the Abbey yeast proves suitable for a variety of Belgian style ales. The 1214 strain produces a nice ester profile as well as slightly spicy alcohol notes.
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Producing a soft, clean profile with hints of nut and a slightly tart finish, the All American Ale strain produces favorable flavor and aroma characteristics desired in the broad range of American beer styles.
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The Thames Valley strain produces classic British bitters with a rich, complex flavor profile. Creating a light malt character, the 1275 yeast provides low fruitiness, low esters and is clean and well balanced.
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Originating from a traditional London brewery, the London Ale III yeast has a wonderful malt and hop profile. A true top cropping strain, the 1318 strain produces beer with a fruity, very light and softly balanced palate, finishing slightly sweet.
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A classic ale strain from a brewery in the Pacific Northwest, the 1332 Ale strain produces malty and mildly fruity ale with good depth and complexity.
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Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, finishing crisp, clean and fairly dry.
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The classic choice for brewing golden strong ale’s, the Belgian Strong yeast is alcohol tolerant, producing a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well-attenuated dry, tart finish. The yeast may continue to produce CO2 for an extended period after packaging or collection.
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A terrific all-round yeast, the 1450 can be used for almost any beer style. A mainstay of Portland’s famed home brewer, Mr. Denny Conn, the 1450 strain produces a big mouthfeel, accentuating the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
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The Yorkshire strain produces ales with a full chewy malt flavor and character while still finishing dry and producing famously balanced beers. Expect moderate nutty and stone fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales, the reliably flocculent 1469 strain creates bright beer without filtration.
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The Scottish ale strain is ideally suited for the strong, malty ales of Scotland. Quite versatile, the 1728 strain ferments neutral and clean.
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In Belgian dark strong ales, the 1762 strain is excellent for producing a relatively “clean profile”. The Belgian Abbey provides a rich malt and distinctive ethanol character to shine. By fermenting at the higher end of the yeasts temperature range, the strain creates delicate dried fruit esters, especially in high gravity wort.
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Fruity, malty and leaving a slight residual sweetness in the finished beer, the 1968 strain produces all versions of English bitters and pale ales with fantastic results.
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A classic, true top cropping yeast from a traditional brewery in Cologne, Germany, the Kolsch strain exhibits some of the fruity character of an ale, with a clean lager type profile. With low or no detectable levels of diacetyl, the Kolsch yeast may also be used for the fermentation of quick-conditioning pseudo-lager beers and ferments well at temperatures in the range of 55-60°F (13-16°C).
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The classic and most popular German wheat beer strain used worldwide, the 3068-yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics.
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One of the great and versatile strains for the production of classic Belgian style ale, the Ardennes strain produces a beautiful balance of delicate fruit esters and subtle spicy notes with neither one dominating. Unlike many other Belgian style yeasts, the 3522 strain is highly flocculent and results in bright beers.
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A complex alternative to the standard German wheat strain profile, the Bavarian Wheat strain produces apple, pear, and plum esters in addition to the dominant banana character. Esters are complemented nicely by clove and subtle vanilla phenolics.
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A versatile yeast for fermenting Saison or farmhouse style beers, the 3711 strain produces other Belgian style beers, creating highly (estery), peppery, spicy and citrusy flavors and aromas. The French Saison enhances the use of spices and aroma hops and is extremely attenuative. Yet the yeast strain leaves an unexpected silky and rich mouthfeel in the finished beer.
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A classic farmhouse ale yeast, the Saison strain is a traditional Belgian yeast with spicy and complex aromatics, including bubble gum. Quite tart and dry on the palate, the 3724 yeast creates mild fruitiness with a crisp, mildly acidic finish.
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Versatile for a variety of Belgian Styles, the Wit bier yeast strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production.
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A true top cropping strain, the German Ale yeast ferments across a broad temperature range and with low ester formation range, although fermentation at higher temperatures may produce mild fruitiness.
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The Farmhouse strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish, the 3726 strain creates the characteristic esters and flavors in farmhouse ales and Saisons.
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Isolated from a famous double IPA brewed in Vermont, the DIPA strain produces a unique ester profile reminiscent of peaches and complements an aggressive utilization of hops in the kettle and in dry hopping.
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The first of a forthcoming series of hybridized yeast strains from Omega Yeast Labs, Saisonstein’s Monster provides the best of both worlds. Combining the French and Belgian Saison Strains, the Monster produces a nice balance of fruit flavor from the Belgian strain with the fermentability of the French yeast.
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